Mahi-Mahi Kebobs

The Mahi looked good so we decided to skewer the filets up with some mush-rooms and red onions. Very simply, marinate the fish, mushrooms and onion wedges in a mixture of juice from one lemon, 2 cloves crushed garlic and 1/2C olive oil. Shewer them and put them on the Weber for about 15 min, turning them in the middle. We served them with fresh green beens and smashed redskin potatoes...and, as we usually do with fish, a chilled dry white wine. We also had some jalapeno hushpuppies we found in the freezer section of the grocery store. We should have made them from scratch, you say......

Bratwursts with Cajun-Shrimp Sauce and Pasta Salad

We had a few leftover shrimp and decided to incor-porate them into a sauce to use on our brats. The brats were grilled on the Weber. The sauce would also be good any fish as well. Saute 1/4C each of onion, celery and bell pepper in 1/4C of oil. When the vegetables are soft add 2 cloves mince garlic and 2T corn meal (or flour). Cook until the mix is hot and bubbly and then add 1C chicken stock and 1 medium tomato, diced. When the mixture thickens add 1/2C diced shrimp. Continue to heat and stir for another 1 or 2 min. Serve over the brat with some Tabasco to adjust the heat to your liking.

For the salad, while you are cooking your favorite pasta, mix equal parts of sour cream and mayonnaise, 2T fresh lemon juice and 1/4t dry dill. Drain the pasta, add 1/2C sliced Kalamata olives and some fresh spinach lives and top with the dressing. Serve the brat in a bun, if you wish.

Fried Shrimp with Tasso and Gravy - Low Country Favorite

We made the Tasso required for the recipe a day before. It is a spicy product which we couldn't find locally. First, remove the casing from a link sausage and cut the sausage into bite-sized pieces. Make a mix of 1T paprika, 1 clove minced garlic, 2T diced onion, salt pepper and cayenne pepper to taste. Toss the mixture with the sausage and refrigerate.

Peal and devein 1 1/2 lb of shrimp. Toss them with a mixture of 3/4C flour and 1/2C corn meal. Shake off the excess and reserve it for later. Cook the shrimp in 1/4C oil until they are lightly browned. Remove them from the skillet and saute 1/3C onion, 1/3C bell pepper 2 cloves minced garlic and 1/3C celery. Add the sausage to the mixture and cook through. When the sausage is cooked, add the reserved flour and corn meal and stir until smooth and bubbly. Add 2C of chicken stock or more until the gravy is the desired consistency. Add the shrimp back to the pan and heat through. Serve with polenta, rice or pasta and Tabasco for extra heat. Very nice with a cold dry white wine or beer.

Fish with Lemon Cream Sauce - Adapted from Delaney's Restaurant, St. Simons Island, GA

This recipe is billed as Snapper ala Hem-ingway but Snapper wasn't available so we used Cod. The filets were arranged on a baking sheet salted, peppered, lightly sprinkled with dill and put in a 375 degree oven for 10 min or so; until the fish was flaky. The sauce is made by bringing 1C heavy cream to a boil, adding 3T fresh lemon juice and stirring until it thickens. Then add 2T butter to finish it. The redskin potatoes were simply boiled, quartered and sprinkled with dry dill, salt and pepper to taste. The vegetable was a combination of green beans and asparagus which was blanched for 2 min in boiling water so as not to lose the crispness.

Flounder Stuffed with Shrimp

The flounder is fresh here and there were some leftover shrimp. Here is a meal that combined them. Saute 1/4C each of diced onion, celery and green bell pepper in 4T butter. When the veggies have softened after about 5 min. add 1/2C cooked shrimp which have been finely chopped and 1t Old Bay seasoning. If you don't have Old Bay, use salt, pepper to taste , and 1t dry thyme. Add about 1/3C bread crumbs and mix well. The stuffing should be thick and pasty. When the mixture has cooled to room temperature, stir in a slightly beaten egg to help hold the stuffing together. Cut the flounder filets in half and spread the stuffing on one half. Cover with the other piece. Bake at 375 degrees for about 20 min. Serve with a baked red-skin potato, collard greens, a crusty garlic bread and a chilled dry white wine.

Ciappino Style Seafood with Tomatoes, Hot Peppers and Pasta

Another dinner from Coastal Georgia using their fresh seafood. We aren't sure what to call it. We kind of made it up on the fly but it was very tasty and had just the right amount of heat for us. Put some water on to boil to cook your favorite pasta. Then saute 1/3C each of diced onion, celery and green bell pepper in 3T butter. When the veggies are soft, add 1t dry thyme, a bay leaf and 2 cloves minced garlic; then add 3T flour and stir for 5 min to gently cook the flour. The sauce will be light or dark depending on how you make this roux. Add about 2C chicken stock and stir until bubbly. Add a can of Rotel tomato and pepper mix; choose the heat you desire; we; used "hot". You could also use diced tomatoes and hot peppers. Return to the boil and begin to add your seafood. First add chunks of firm white fish, cod or mahi-mahi work well. Then add clams or perhaps mussels or oysters, followed by scallops and finally peeled and devained shrimp. You can use whatever fish you can get; these were available locally but choose as you wish; just add the ones requiring the longest cooking first. You can also toss in some sliced link sausage like a keilbasa. Serve over the pasta with a green salad and nice hot crusty bread. A chilled white wine was our choice, but a Rose` would be nice as well.

Grilled Shrimp with Potato Salad

Greetings from Coastal Georgia! The shrimp here are fresh and wonderful so we decided to grill some. We pealed and de-veined some and skewered them on water soaked wooden skewers. They were grilled for about 5 min. on a side on the weber. Poach 2 cloves of minced garlic in about 4T butter for 15 min, just to take some of the edge off the raw garlic. Mix in 2T fresh lemon juice and toss with the shrimp. The potato salad was made from boiled redskins, fresh, raw green beans and tomatoes. It was dressed with a mix of 2/3C sour cream, 2T lemon juice, 1/4t dill weed and salt and pepper to taste. We served it with crusty bread and a chilled, dry white wine.